02 September 2014

Mighty Mini Victoria Sponge Cakes!

Hello Lovely's, How are you all? I've missed you all!

:) It felt really strange not having to post last week! But again I hope you all really enjoyed Imogen's post! As I didn't post for you last week myself I thought I would throw in a little post mid-week for you! :)

I have been to Lakeland's and treated myself to some cute cake tins, I got a mini sponge cake tin and a mini loafs tin as well, they make such nice sized cakes! Both of them have little pop out bottoms so it is really easy to remove the cakes once they have slightly cooled! They are really good quality tins and are pretty heavy.

So here is a new tried and tested recipe for you.

What You Need:

175g Unsalted Butter

175g Caster Sugar

3 Large Eggs, Beaten

2 tsp of Vanilla Extract

175g Self-Raising Flour

Pinch of Salt

Whipping Cream

Icing Sugar for dusting

Strawberry Jam

How to do it:
Firstly Pre-heat your oven to 180.C/350.F, then grab your cake tin and grease it with butter to stop the cakes sticking. Next, cream the butter and caster sugar together until the mixture is pale and light. Slowly add the beaten eggs, mixing well each time. Add the vanilla extract and mix again. Stir in the flour and salt into the bowl and fold in until the mixture is glossy and smooth.

Divide the mixture into the cake tin and level it off at the top.

Pop it in to the oven for about 15-20 minutes until golden and it bounces back on the top of the cakes.

Allow them to cool for a few minutes before trying to remove them from the cake tin, then place onto a wire tray to completely cool.

Meanwhile, whip up the whipping cream until thick! (If you are doing this by hand it could take sometime to get to this stage.) Once the cakes are cool, you can cut them all in half. I spread a layer of the jam over all of the cakes and then covered in a thick layer of the whipped cream.

I piped the whipped cream on to the cakes but you can just spread it with a spoon if you want to, I was just trying to be fancy! lol :)

All that is left to do is add the top half on to the cakes and sprinkle lightly with icing sugar to finish them! :)

Now enjoy eating them all, with a nice cup of tea and your feet up!

These cakes need to be kept in the fridge because of the fresh cream in them, and consumed fairly quickly. (Shame! Lol)

I have entered these Mini Victoria Sponge Cakes in the Great Summer Bake Off Challenge! I would love it if all my readers and viewers would put a vote in for them and retweet for me! Please :)

Thank You Very Much For Reading!

Lots of Love

P.S I have just discovered the voting page above only works on anything NON-mobile. I can't get it to appear on my mobile unfortunately but I would love it if you would still vote in all ways possible to you. (Twitter, Facebook & Pinterest.)
Thank You!